KeithHoffert

Summary

Share your talents, background and expertise.For over 20 years Chef Hoffert has been dedicated to the arena of culinary arts through his trend setting applications and creativity. Chef Hoffert’s recognized talents acquired through his degrees in culinary arts and social science put him on an incredible platform as one of Tallahassee’s young executive chefs. At the young age of 19 years old Chef Hoffert was a sought after chef, serving celebrities, athletes, governors and international dignitaries. Chef Hoffert then relocated to the panhandle to revitalize the culinary flame by becoming a renowned chef in his community. The establishments he has worked with have helped set the par for 5 star cuisines in the panhandle in the areas of wine, food & gourmet markets. Today restaurateurs, foods to go markets, specialty wine shops & catering facilities are succeeding on the plateau that Chef Hoffert created. Chef Hoffert’s unique dining establishments landed him the opportunity to become a recognized media chef throughout this northwest Florida coastline. Destination icons such as LuLu’s owned by Lucy Buffet, and a new co-creation adventure of Business Radio X “Pensacola Business Radio”, and many more have consulted with Hoffert to develop inspiring and co-creative Pro Business Platforms. Currently Hoffert is climbing the media and business community ladder through his public culinary education, entertainment, television and radio appearances. All the while furthermore embedding him in the Pensacola community through business. fundraisers & and community support services. Hoffert continues to support and lead the culinary arena in northwest Florida. In 2011 Chef Hoffert received a position as Executive Chef for Food and Nutrition w/ Morrison’s Healthcare. An International Company with a 5 star approach to Healthcare where he extended his culinary talent to the broader horizon of patient care and promotion of a healthy life style. Now Hoffert is leading the Business Community in Pensacola with Business Radio X. Amplifying the voice of business and getting the word out is an entirely new approach to doing business and making a difference. While Hoffert is pursuing his co-creations and furthering his business and culinary achievements, he is focusing on future endeavors and is currently working on the new brand FoodieLife, Public Speaking Events, Radio & Television shows and developing Pensacola Business Radio X.
Pensacola Business Radio – Business Radio X
Owner/Producer
• Marketing and Media Consulting
• Radio Host
• Producer
• Coaching / Training / Speaking
FOODIE LIFE – Present
Owner
• Offering multi tiered consulting to Culinary and Food Entrepreneurs through hands on effort and leadership.
• Managing aspects to include but not limited to
o Brand Recognition
o Menu Design & Cost Control
o Procedures and Process Standards
o Training and Development
o Marketing & Public Image
2011-2015 MORRISON Management Specialists
Regional Executive Chef, Mobile Infirmary Medical Center
• Offers Multi Unit Culinary support in the Gleason & Scranton Regions of Morrison Sector.
• Executes Daily, weekly and monthly marketing and social media campaigns and marketing strategies.
• Orchestrate weekly and Bi-Weekly Aware Calls and Webinars
• Leader in Food Cost reduction for the Gleason region with an overall 1.5% decrease
• Administer new Chef Onboarding and training at CFE (MIMC)
• Administer Core Culinary review in the Gleason Region using Protiviti
• Teaching, Coaching and ongoing mentoring of New & Existing Chefs
• Oversees the Food Production staff and is accountable for food procurement, production and service to all patient care areas, retail, and catering, clinical programs, , and operating within the Morrison financial budgets both fiscally and productivity. The Executive Chef supports patient/customer satisfaction, MIMC’s employee relations, and the FNS program's effectiveness.
• Provides "Great" food and nutritional philosophy to the patients, visitors, and staff, and maintains appropriate environmental surroundings.
• Perform any other related tasks as assigned.
• Follows policies and procedures of Morrison Healthcare and MIMC
• Participates in the Quality Improvement process and adheres to Morrison’s standards of behavior.
• Responsible for kitchen operation for 450 bed hospital
• Manage a Staff of 30ppl
• Conducted Menu design for Cafeteria/Patient/Doctors Dining & Catering
• Oversee Production of all meals including but not limited to Breakfast/Lunch & Dinner for Patients, Retail, Catering and Doctors Lounges
• Manages all culinary aspects for serving an average of 2500 meals per day
• Trained and Fluent in the following administrative programs. Webtrition / Compass Managers Suite/ My Orders/ Foodbuy/ Efinance/Lathem/ Excel 2010/ Word 2010/ Sysco Market Place / Entegra/Protiviti/Instagram/Yammer
• Responsible for Purchasing and Contract Compliance with Morrison Standards
• Manage and Responsible for 2.5 Million Dollar Food Budget
• Maintained and Average 29% Food Cost
2009 – 2011 West Florida Hospital Pensacola, FL Operations Manager/Asst. Director Food & Nutrition Services
• Oversees the managers, dietitians, and staff and is accountable for food procurement, production and service to all patient care areas, retail, and catering, clinical programs, implementation of policies and procedures, HCA programs, meeting regulatory compliance, and operating within the hospital financial budgets, productivity. The Operations Manager supports patient/customer satisfaction, West Florida Hospital employee relations, and the FNS program's effectiveness.
• Provides optimal food and nutritional services to the patients, visitors, and staff and maintenances appropriate environmental surroundings.
• Perform any other related tasks as assigned.
• Follows policies and procedures of West Florida Hospital.
• Participates in the Quality Improvement process and adheres to WFH standards of behavior.
• Responsible for entire operation of kitchen for 250 bed hospital
• Managed a Staff of 45ppl
• Conducted Menu design for Cafeteria/Patient/Doctors Dining & Catering
• Executed all Meals including but not limited to Breakfast/Lunch & Dinner for Patients and Retail
• Served an average of 2000 meals per day
• Active Member of Numerous Committees including but not limited to, Environment of Care, S.M.A.T Team, Green Committee, Safety Committee, Infection Control
• Trained and Fluent in the following administrative programs. Lawson / Plus / Medi - Buy / Excel 2007 Word 2007 / Computrition 2010 / Micros / Gem Pay / Kronos / Sysco Market Place / Entegra
• Responsible for Purchasing and Contract Compliance with a Facility Rating of 88%
• Lead Panel Member in HCA National Food Management Project for the North Florida Division
2008 Pat O’Brien’s Destin, FL
Executive Chef
• Responsible for Opening Restaurant/Kitchen
• Procured all vendors and contracts for food operation of 400 seat high volume restaurant
• Authored all policies and procedures for operation of kitchen including but not limited to, HACCP, Prep Lists, Line Checks, Closing Checklists and Opening Checklists.
• Designed and orchestrated entire menu development, recipes and staff training in conjunction with corporate Pat O’Brien’s
• Conducted hiring, training & developing and supervising the kitchen crew consisting of 40 employees
• Conducted daily and weekly staff meetings
• Conducted daily and weekly sales contests with service staff
2007/08 Emerald Grand Resort Destin, FL
Sous Chef/Dining Room Manager/Relief
• Responsible for all day to day operations for kitchen and catering functions & events
• Managed Dining Room and Catering F.O.H. Staff for a variety of events
• Performed Line Cook Duties, including but not limited to, Prep, Execution, Ordering, Receiving, Inventory and Scheduling.
• Relief for 3 Managers during their Maternity Leave
2006 LuLu’s Gulf Shores, AL
Executive Chef
 Managed Entire Kitchen and Catering Operations for a 450 seat, High Volume Restaurant
 Managed a staff of 40
 Menu and Kitchen Design
 Installed Chef Tec Inventory Control
 Info Genesis POS system trained
 Conducted regular meetings w/ supervisors & staff
 Prepared marketing plans and worked hand in hand with marketing agencies to build business
 Performed in Culinary Demonstration Theater, private demonstration dinners and instructed cooking classes at “Distinctive Kitchens”
2001-2006 Vintage Gourmet Pensacola, FL
Owner, Executive Chef, Catering Manger, FOH/BOH Manager
 Managed all aspects of 96 seat restaurant including front & back of house, catering, payroll & human resources, cost & labor control.
 Design Monthly Changing Menus
 Responsible for procurement of Food, Beverage, Paper, Alcohol, Licensing, Utilities, Equipment, Repairs & Outside Sales
 Maintained a 96 or higher in Health Inspection rating for 5 years
 Maintenance on all compressors, coolers, ovens, computers and phones in conjunction with outside companies or in house maintenance team.
 Managed a team of 20 employees
 Did all interviewing, training, hiring & firing
 Cheftec computer program
 QuickBooks
 Installed, programmed & maintained NextPOS computer system
 Trained all employees including management

 Wrote operations manual; policies, procedures, goals & safety regulations
 Responsible for over $800,000 of catering sales
 Developed, trained and maintained and Inventory specific to our needs, using Excel and Cheftec software
 Daily banking responsibilities
 Conducted regular meetings w/ supervisors & staff
 Created and maintained sales contests with the staff
 Prepared & paid monthly state sales tax & alcohol surcharge reports
 Prepared marketing plans and worked hand in hand with marketing agencies to build business
 Performed at 2 weekly radio shows “Ask the Experts” on WCOA and Celebrity Chef for “My 107.3 “ Kit and Meg in the Morning
 Performed in Culinary Demonstration Theater, private demonstration dinners and instructed cooking classes at “Distinctive Kitchens”
 Developed and Implemented an outside sales plan in conjunction w/ local businesses, hotels and pharmaceutical reps to create 3 new separate markets to cater for; resulting in a steady 7% growth in yearly catering sales
2000-2001 Chan’s Pensacola Beach, FL
Manager
• Managed both front & back of the house employees
• Responsible as part of a team of 4 for the 250 seat restaurant
• Responsible for scheduling for 35-55 employees
• Weekly inventories & data entry
• Opening and Closing Manager
• Maintaining Micros Systems POS
• Purchasing of seafood, produce and foodservice products
• Bartending, serving, cooking, cleaning, dishwashing etc.
 Created and implemented a portion control system responsible for 5% drop in overall food waste.
1998-2000 Café Cabernet Tallahassee, FL
Executive Chef
• 150 seat restaurant with a 1600 square foot kitchen
• Created extensive tappas menu
• Responsible for 3 kitchen employees
• Created schedule
• Designed catering menu and personally cooked every catering for 2 years to build a catering department
• Responsible for 6 seasonal wine dinners a year
• All procurement of produce, seafood, meat, paper, chemical, etc.
• Trained all cooks and dishwashers
• Created and maintained inventory system
Education 1998-2000 Florida State University Tallahassee, FL
B.A. Social Science
1996-1998 Johnson & Wales Charleston, SC
B.A. Culinary Arts & Associate of Arts